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Goulash With V8


- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 pound beef stew meat, cut into bite-sized pieces
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 (46-ounce) can V8 vegetable juice
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
- Chopped fresh parsley, for garnish (optional)


1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. Stir in the diced red and green bell peppers and cook for a few more minutes.
4. Add the beef stew meat to the pot and brown it on all sides.
5. Sprinkle the paprika and caraway seeds over the meat and vegetables, and stir well to coat everything.
6. Pour in the V8 vegetable juice, salt, pepper, Worcestershire sauce, and bay leaf. Stir to combine.
7. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for at least 1 hour, or until the meat becomes tender.
8. If you desire a thicker consistency, prepare the cornstarch by mixing it with a little water to create a slurry. Stir the slurry into the goulash and let it cook for an additional 10 minutes to thicken.
9. Remove the bay leaf from the pot before serving.
10. Serve the goulash hot, garnished with chopped fresh parsley if desired.

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